topped with a creamy sauce of spinach and mushrooms
Delicious mushrooms and shiitakes sautéed with garlic to accompany the sweet and spicy flavour of the pumpkin and finished with some roasted almonds.
You can do it!
tree nut, wheat, gluten
Dried shiitake mushrooms
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash and peel the pumpkin and cut it into small cubes. Mix it with the vegetable powder and one tablespoon of olive oil (optionally add some salt). Place it on a baking sheet with baking paper. Cook in the oven for approx. 10-12 min. until tender. Take it out of the oven and mash it with a fork to a nice puree. Don't turn off the oven!
For the sauce; hydrate the shiitakes in a glass with boiling water. Wash the mushrooms, peel the garlic and onion and cut them all in small pieces. Heat a frying pan with a tablespoon of olive oil and sauté the spinach for a few seconds. Set aside. Sauté the onion and garlic without letting them brown. Use a mixer to mix the onion, garlic, spinach and almond milk to a smooth substance and set aside.
In the same pan, sauté the chopped shiitakes and mushrooms until they brown. Add the rice flour and mix it all together. Add the spinach-milk mixture while stirring until the flour dissolves. Continue stirring and once it boils, lower the heat and cook for 2 more minutes. Set the sauce aside.
Bring a large pot with water to a boil and turn off the heat (optionally add salt). Pour the cannelloni in the water, wait for 5 minutes and remove them. Use a spoon to fill the cannelloni with the roasted pumpkin puree.